Sticky Chicken

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1 tsp black pepper
1 roasting chicken, large
1 cup onion, chopped

In a small bowl, combine all of the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.

Rub the spice mixture into the chicken, both inside and out, making sure that it is evenly distributed and down deep into the skin. Place in ziplock bag and freeze.

To prepare, allow chicken to thaw. Stuff cavity with onions and place in a shallow baking pan. Roast, uncovered, at 250d for 5 hours.

After the first hour, baste chicken every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown.

Let chicken rest 10 minutes before carving.